Maple Bourbon BBQ Ribs

Serves 4 · 20 min prep · 180 min cook

Ingredients

• 2 racks (about 4 lb) pork baby back ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/3 cup maple syrup
• 1/4 cup bourbon
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp butter

Instructions

1. 1Remove the thin membrane from the bone side of each rack by sliding a butter knife under it and pulling it off with a paper towel for grip. Pat the ribs completely dry.
2. 2Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne into a dry rub. Coat both sides of the ribs generously, pressing the spices in. Let them sit at room temperature 30 minutes or refrigerate up to overnight.
3. 3Preheat oven to 300°F. Wrap each rack tightly in heavy-duty foil and place on a rimmed baking sheet. Bake for 2.5 hours until the meat is tender and pulls back from the bones.
4. 4Meanwhile, make the glaze: in a small saucepan over medium heat, combine maple syrup, bourbon, ketchup, apple cider vinegar, Worcestershire, Dijon, and butter. Simmer 8–10 minutes, stirring often, until slightly thickened and glossy.
5. 5Carefully unwrap the ribs (watch for steam) and transfer them bone-side down to a clean baking sheet or directly onto a preheated grill set to medium (about 350°F).
6. 6Brush a thick layer of the maple bourbon glaze over the meaty side. Return to the oven or grill for 10 minutes, then brush again and cook another 8–10 minutes until the glaze is sticky and caramelized with dark edges.
7. 7Let the ribs rest 10 minutes on a cutting board. Slice between the bones into individual ribs or leave in sections for a platter.
8. 8Arrange on a large wooden board or tray, drizzle any remaining warm glaze over the top, and serve with extra napkins—these are meant for hands-on backyard sharing.